Stone Fruit Butter

Stone Fruit Butter

I had some peaches and apricots in the fruit bowl that were super ripe and a bit too soft for eating. I wanted to make something special for my son’s teachers so I decided to make stone fruit butter. The butter came out sweet, thick, full of summer flavor and had a nice smooth texture. My kids helped me with this recipe by “pulsing” the fruit in the food processor and mixing all of the ingredients together.

This butter can be made with any summer stone fruit such as pluots, plums, or nectarines. I peeled the peaches but left the skin on the apricots. I would make sure to peel other fruits though since the skins tend to be tougher and don’t break down as well as they do in apricots. I also decided to add 1/2 banana to help make the butter more congealed (and also because I pretty much add banana to many things that I make!). Make this recipe for your own family or give it out as gifts.

As far as sugar goes, this all depends on how much fruit you are using and how sweet the fruit is. My fruit was sweet so I added less sugar. I would usually add 1/3 cup sugar for each pound of fruit you are using. If the fruit is not sweet, add more sugar.If your fruit is super sweet, add less sugar. I would taste the butter throughout the cooking process to determine if you need to add more sugar.

Carryover Book: Each Peach Pear Plum by Janet and Allan Ahlberg

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6 apricots and 3 peaches (Make sure to peel peaches. I get the peels off easily by adding the peaches to boiling water for about 30 seconds to a minute and then adding it to ice water. The peels come right off).

1/2 ripe banana

1.5-2 cups of sugar

1/2 cup of water

freshly squeezed juice of 1/2 lemon

1 teaspoon of cinnamon

1/2 teaspoon of ground all spice

1 tablespoon of vanilla paste or vanilla extract
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1. Pulse fruit in the food processor until finely chopped.

2. Add fruit to a separate bowl and add rest of the ingredients to bowl. Stir all ingredients well.

3. Add mixture to a pot and cook on low heat and constantly whisk every couple of minutes. If you don’t mix the bottom of your pan might burn. I use a stainless steel pot of this butter since a nonstick would get all scratched up. The butter should cook for about 30 to 40 minutes until reduced and thickened on low heat. To test doneness, place a teaspoon of butter on a plate. The butter should not run.

4. With an immersion blender, blend the butter until desired thickness. Don’t have an immersion blender? Use a standard blender. Make sure to let it cool a bit before pureeing.

5. Let butter cool about 15 minutes or so and place in jars. This makes 2 8 oz jars and 1 4 oz jar. Refrigerate unless you are going to be canning the butter.
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Stone Fruit Butter
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